Christmas Tree Coffee Cake
Difficulty: Medium 1 pk Dry yeast
3/4 cup Milk, scalded
1/4 cup Sugar
1 ts Salt
1/3 cup Butter or margarine
3 cup Sifted flour
2 Eggs, beaten
1 cup Quaker Oats, uncooked
Serves: 2 cakes
- Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour
and candied fruits; stir to coat fruits evenly with flour. Add to dough;
mix well. Stir in enough more flour to make a soft dough.
- Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly wtih melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.
- Punch dough down; cover; let rest 10 minutes. Divide dough in half. From
one half, pinch off 17 pieces of dough; shape to form balls. Arrange
balls in the shape of a Christmas tree on greased cooky sheet. Brush
lightly with melted butter. Repeat with other half of dough. Cover; let
rise in warm place until nearly double in size, about 1 hour.
- Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with
confectioners' sugar frosting and candied citron.